Small aside, I just realized it's redundant to keep mentioning the character limit, lol. It just became a habit and I stopped thinking about it, but I just thought about it now so I'll omit them from now on.
>>16054745Anyway, back to the problem with tomato disks on pizza. Yes, the problem is amended slightly because disks can span multiple slices, reducing tomato per bite by distributing it over multiple bites, but regardless, it's still much too large. With 8cm disks, odds are just too high that you'll get an excessive amount of a tomato disk on on your slice, possibly even most of one if it's toward the crust of a slice or God-forbid an entire disk.
Smaller tomato disks would be more bearable. If the disks' circumference was reduced down to a modest 5cm, they would take up approximately 20cm2 each, but let's look at it from a different perspective by comparing it to pepperoni. I think the comparison is apt because both the tomato disks and pepperoni share the same shape. The circumference of pepperoni can vary, but I think they most commonly range from 4-5cm. Pepperoni is a fine addition to pizza, but I don't think it's a top-tier primary topping. It shouldn't be the predominant topping. That's another subject though. The point is, even though each pepperoni can take up about 20cm2, people seldom complain because it's a quality topping. The question then becomes, are tomato disks a quality topping? I honestly don't know. Something I haven't yet addressed is your mention of thinly sliced tomato disks. I agree that, between thicker tomato disks and thinner disks, clearly thin disks would be superior on pizzas. However, as you mentioned before, the heat of the pizza will affect the taste and texture of the tomato. Hot tomato sauce can be good, but are hot tomato slices/disks good? I'm not sure. Then, sadly, onto the tomato juice. Wouldn't it just evaporate while the pizza is cooked? Actually, now I feel kinda retarded, and the size calcuations were irrelevant.
